This is a brilliant way to use left over starter and the bread stays fresh for several days. In fact it improves the next day. I also love to keep some of these back and make them in tins to bake the next day, and often sweeten the overnight dough with chopped figs.
If I have an expresso coffee and I forgot to drink it then that goes in too .. and often a spoon or two co cocoa powder as well.
Rye is different from wheat and in some ways the protein in rye flour is less important than the protein in wheat flour. The rye protein, when hydrated, does not form gluten because the proportion of the soluble protein is much larger in rye than in wheat (up to 80% soluble in rye sour dough as compared with 10% soluble protein in wheat dough), and because the high content of pentosans inhibits the formation of gluten so we rely on gelatinisation to from the dough. It is the pentosans and starch in rye that are much more important than in wheat
The pentosans, ( Pentosan is any polysaccharide composed of five carbon sugars called pentoses) comprise 4%–7% of rye flour, and the starch have an important water-binding function in forming the crumb structure of rye bread. The pentosans, in particular, play a role in the viscosity of rye dough - it is very sticky but also in stopping the bread from going stale.
WHY do we use older starter?
We use older starter with rye because the flour needs to be acidified because sour conditions improve the swelling power of the pentosans and also partly inactivate the amylase, which breaks the dough down very quickly and can interfere with good crumb formation.
Rye & the gut microbiome
Pentosan increase the fecal butyrate concentration which may have favourable effects on colonic health.
Starter: left over starter is used for this formula
Makes 5 > Hydration 120%
1 hour & then more to suit your taste
For The Dough
- 750g leftover discard from your starter
- 750g water just off the boil
- 1kg wholegrain rye
- 24g fine sea salt
- 10g charcoal powder, optional
- 3 tablespoons lightly toasted coriander or caraway seeds
- 50g black treacle
- 60g cocoa powder
- 50ml Expresso coffee ( optional )
- 200g chopped soaked figs ( optional)
This dark and moist, chocolate This bread is really easy to make. It involves a short autolyse in the traditional sense i.e. without leaven, There is no need to stretch and fold, and the shaping is literally just squidging this together with a generous dusting of flour to stop your hands from sticking to the dough.
In days gone by the rye was scalded the night before so the amylase enzymes naturally present in the dough peak at 77°C so scalding milled whole grain, which is rich in natural amylase, kills off any naturally present yeast and bacteria in the flour. This creates a much sweeter bread as the amylases are free to convert the starches to simple sugars. The higher sugar level provides more food to both the yeast and Lactic Acid Bacteria LAB in the leaven that is added to the final dough, and so increases the contrast of sweet and sour flavours very typical of rye breads and increasing acidity makes the bread more nutritious and delicious.
After mixing all the ingredients together, let the temperature of the dough drop to 33°C. When the dough has increased in volume by about 50% it is ready to bake.
Please be careful not to burn yourselves. I use a wooden spoon to mix. It will be claggy and hard to mix and you will need to let it cool down before adding the starter. Often this is straight from the from the fridge so try to get a DDT of about 30C. I tend to find that 45C hot dough will get a 33C DDT when added to 5C cold starter.
Please note – instead of making a leaven use 700g of starter that is between 2 days and a week old made up of accumulated starter discard. I keep the left over starter in a separate pot in the fridge ready to make this bread